Willow turned one recently! I can’t believe our little girl is growing up so fast. One of the things I wanted to do was to bake her an American style funfetti cake which I’ve been a little obsessed with following Christina Tosi’s famous Milk Bar birthday cake and of course my favourite blogger Molly Yeh’s sprinkle cake.
Willow had a special 1 month Chinese birthday party called a “Full Moon” and in my haze of being a new mum I was determined to bake a cake for the occasion. I made a delicious Hummingbird Bakery red velvet traybake which tasted delicious but let’s just say the presentation could have been a little prettier.
With her first birthday, it meant a lot that I made the effort to bake her something nicer, something that I could build a tradition on. And in that moment of thought, I made a decision that for every birthday until she turns 18, I’m going to bake Willow some form of funfetti cake as my little ritual to celebrate the special day with her.
And here is my funfetti birthday cake for Willow. A mini tiered cake for her actual first birthday and a funfetti naked cake for her birthday party the next day. I based my recipe on the Tasty recipe but used the Hummingbird Bakery cake recipe for the cream cheese icing.
I know you won’t remember this cake at all Willow but I hope in years to come you will be as obsessed about funfetti cakes as your mum.